Easy Bollito Misto

5 from 1 vote

By: Deborah

This easy bollito misto recipe is a comforting Italian classic made with boiled meats and vegetables. Learn how to create this hearty dish with simple ingredients for an authentic Italian feast.

PREP: 10

COOK: 40

TOTAL: 50

Course: Main

Cuisine: Italian

Servings: 4 people

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Ingredients

1 tbsp olive oil
6 Italian sausages (see Notes)
200 g (1 ¾ cups) cooking chorizo halved lengthways
3 cloves garlic peeled and sliced
2 celery sticks trimmed and thickly sliced diagonally
2 carrots peeled and sliced diagonally
200 g (1 cup) dried puy lentils (see Notes)
1 bay leaf
2 sprigs of thyme
750 ml (3 ¼ cups) chicken stock (made using 1.5 stock cubes or pots)
sea salt
freshly ground black pepper
flat leaf parsley chopped, to garnish

Instructions

Heat a large saucepan over a medium heat and add a little oil. Fry the sausages for 3 to 4 minutes until coloured on all sides. Remove and set aside. Add the chorizo pieces, cut side down, and fry for 2 to 3 minutes until they start to release their coloured oil and begin to crisp up. Turn over and colour on the other side for a minute or 2. Remove and set aside with the sausages.
Add the garlic, celery and carrots to the pan and stir for 2 minutes until the garlic is tender. Stir in the lentils, then return the sausages and chorizo to the pan with the bay leaf and thyme springs. Stir well.
Add 600ml of the stock, then taste and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently for 25 to 30 minutes until the sausages are cooked through, the lentils tender and the stock well flavoured. If the stock levels drop too low while the lentils are cooking, top up with a little of the remaining stock. Keep any leftover stock to add if reheating, as it will help to loosen the sauce as it thickens with the puy lentils.
Discard the bay leaf and thyme sprigs and serve the bollito misto in shallow bowls, garnished with the chopped parsley.

Notes

Italian sausages - if you're unable to get Italian sausages, pork sausages are a good substitute, along with 1 tsp of fennel seeds and 0.5 tsp of chilli flakes. Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed - add at step 2 along with the garlic, celery and carrots. They add a delicious flavour to the sauce!
Puy lentils - dried puy lentils will take the full cooking time, however, you can also buy a pouch of cooked puy lentils (I use Merchant Gourmet). If using cooked puy lentils, add them at step 3 after the stock etc has been simmering for 15 minutes. They will only need 10 minutes cooking time.
While traditionally a meat-based dish, you could replace the sausages and chorizo with root vegetables, tofu or legumes (eg: butter beans) and vegetable stock for a vegetarian option.
This easy bollito misto recipe is easily halved if you're cooking for less people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo, comfort food, cooked puy lentils, dried puy lentils, gordon ramsay, hearty, sausages, ultimate cookery course, winter warmer

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